Lilikoi Chiffon Cake with Coconut Buttercream Frosting.

I have aloha on my mind. It’s been about 6 months since I have been on my good friend Maui. Or any of the islands. I love Hawaii, you know? If you’re like me, you dream about it… and look forward to it. I think about all of the things I’m going to do and eat! And what new wonders I will discover? Despite their small size, the Hawaiian islands are all magical in their own way. Yeah, magical.

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I like to plan menu items using local fruits, but I never end up making everything that I intend to. This cake was one of them. I’m lucky I live in Los Angeles because I’m able to score some pretty amazing, locally grown tropical fruits. We have bomb guava and lilikoi/passion fruit season. Over lilikoi season, I got a ton and made a Vegan Lilikoi Chiffon Cake. You’re like, vegan chiffon cake?!?! I’m not sure it’s quite light enough, but it was as light as I could get it. 😉

I made the cake to bring to Veggie Grill to meet some friends.
I made the cake to bring to Veggie Grill to meet some friends.

 

The cake is filled with buttercream mixed with vegan homemade lilikoi curd.
The cake is filled with buttercream mixed with vegan homemade lilikoi curd.

 

 

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